Claudia&Julia's Blog

I've always been in favor of preparing some appetizers when you have guests at home. In many cases they can be prepared in advance, which allows you to be with your guests when they arrive, and I believe that's a great way to start a lunch or dinner. If the group is large, I suggest serving a welcome cocktail or punch as well — it's ideal for breaking the ice!

We love getting the casserole going! Cooking in it doesn’t have to mean complicated recipes—just delicious ones! The recipe Beatriz from To Be Gourmet brings us today is ideal: pork loin with cider vinegar, a recipe with minimal fuss in the kitchen that yields tender, flavorful meat you’ll love.

You'll agree with me that one of the things we've always seen in our parents' kitchen drawer is the corkscrew — that small kitchen utensil that seems immortal. Likewise, when you buy one you expect it to last the same time in your drawer, and to meet important criteria such as being easy to use, not requiring strength — and not needing any knack either! — and removing the cork in perfect condition. That's why it's important to know the options and choose well.

Luisa, whom you know from the blog Cocinando con mi Carmela, invites us to prepare a delicious chicken lasagna that will surprise you with its easy preparation and original presentation. I assure you it will delight your guests!

Virginia, author of the food blog Sweet&Sour, invites us to make a delicious shortcrust pastry tart with a combination you'll love: goat cheese, walnut and pear. The preparation is simple and the results exquisite. You can't miss it!

Cooking in a casserole is always a pleasure, even more so when we prepare time-honored recipes slowly over low heat, with good ingredients and lots of care. Such is the recipe brought to us by Raquel, from Los Tragaldabas, who today offers us a delicious recipe: beef stew with beer.

Le Creuset cast-iron casseroles are ideal for slow cooking and for preparing traditional recipes. We’ve often talked about them, but we’ve rarely discussed the different casseroles that exist—there are many—and I think it’s interesting to talk about which casserole is most ideal for each recipe. Casseroles are, by definition, versatile tools, but it can be helpful to know what each of the casseroles we have in the store is most appropriate for.

Virginia, from Sweet&Sour, brings us a typical dish of Basque cuisine, the porrusalda, in its most complete, tasty and delicious version. It is a hearty and healthy dish that, when served piping hot, is perfect for winter days.

Carmen, whom you know from Yerbabuena en la Cocina, brings us a classic of French pastry that has become popular worldwide. As she says, the tarte Tatin is the queen of apple pies. Delicate, full of flavor and, contrary to what it may seem, very easy to prepare!

Loreto, author of Sabores de Colores, takes us into the world of spices and bold flavors. Korma is an Indian stew that you can make as she did, with lamb, or with other meats such as chicken, beef, or pork. The steps to follow will be the same, so I encourage you to make it with whatever you'll enjoy most, and discover how delicious it turns out!

In the cold months we crave hearty spoon dishes that help warm us up. Today Luisa, from Cocinando con mi Carmela, brings us a stew perfect for this time of year, very tasty and with a winning combination: chickpeas with prawns. Enjoy!

My mother often made fish soup for family meals, so it’s one of those dishes that always brings back very fond memories. It’s also an easy-to-prepare and very flavorful dish, so the recipe Miguel Ángel, author of the blog Pimientos verdes, brings us today is ideal for this time of year.